Light cream of cauliflower

This light cauliflower cream will help us back to normal little by little. And, after so many parties and so many expenses, January arrives full of challenges.

So we will have to resort to the tricks of a lifetime and return to the simple and flavorful recipes. We can take advantage of vegetables that are in season, such as cauliflower, to adjust to the monthly budget.

Also, I do not know if you have noticed, but this recipe has only 160 calories. A light dish even if it has a bit of butter and cheese that make it creamy and velvety.

As if I always recommend that, when you go to buy cauliflowerChoose those pieces that do not show stains on the surface, that are tight and that when we take them in hand they weigh more than we thought.

With leftover cauliflower we can make delicious dishes like some nuggets that can be frozen for another day ... nothing is thrown away here!

Light cream of cauliflower

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A light, creamy and very simple soup to counteract the excesses.

• Mayra Fernandez Joglar

• Recipe type: soups
• Calories: 156
• Rations: 4

• Cooking time: 27M
• Total time: 27M

Ingredients

• 500 g cauliflower
• 450 g of vegetable broth
• 10 butter g
• 30 g of Parmesan cheese
• Sal Island

Preparation

1. Cut the cauliflower into bunches and discard the central trunk and those that are fatter. We wash them well and put them in the glass.

2. We pour the vegetable broth and program 25 minutes, 100º, speed 1.

3. After time, add the butter and Parmesan cheese and blend for 2 minutes, speed 8. The cauliflower will be very soft but it is better to increase the speed little by little.

4. • Rectify with salt and serve accompanied by cooked peas, nutritional yeast or sesame.

More information - Cauliflower Nuggets

Adapt this recipe to your Thermomix model